Backstory

This recipe was born out of my obsession with the Studio Diner's Blue Cheese Salad. So here is my attempt to recreate it at home.

Ingredients

12 oz Arugala or Mixed baby Greens

8 oz Gorgonzola or Stilton, Crumbled

2 Comice or d'Anjou Pears, Cored and sliced into 1/4 inch wedges

Candied Walnuts:

2 tablespoons salted butter

1/2 cup walnut halves

2 tablespoons packed light brown sugar

Pinch of Cinnamon

small pinch of Mace

Greek Country Style Dressing:

2 tablespoon fresh lemon juice

1/2 teaspoon Kosher salt

2 teaspoon honey

pinch of cardamom

1/3 cup Walnut oil or extra-virgin olive oil

Directions

Divide Greens between 4 plates.

Lay 1/2 a pears worth of slices in a spiral pattern

Sprinkle with Candied walnuts

Crumble gorgonzola over the top

Drizzle with Honey lemon dressing.

Candied Walnuts:

Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool. Yields: 1/2 cup

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